Ingredients
You can use any combination of vegetables in this recipe, from fresh spinach to broccoli. I tend to use the following:
Shredded carrots
Sliced zucchini
Frozen peas
Butter/olive oil
Fat-free half and half
Salt and pepper
Shredded chicken (opt)
1 lb pasta
Preparation
Saute fresh vegetables in combination of butter/olive oil, starting with those that need longest to cook. Once almost cooked, add frozen peas and enough half and half to cover everything. Simmer to reduce the sauce; add more half and half as needed once sauce thickens. Season with salt and pepper and add chicken, if desired.
Mix with cooked pasta (you can start the pasta water at around the same time you begin the sauce).
